Pan Fried Wood Pigeon with Potato Mash


A fantastic pan fried wood pigeon recipe. A warming dish for the coldest weather - something you'll look forward to next time.


60g Porridge oats
20g Pumpkin seeds
30g Sunflower seeds
20g Butter
15g Pomegranate juice
20g Marmite
450g Jerusalem artichokes
50g Almond butter
A large pack of Kale
4 Pigeon breasts


Heat oven to 180c or 160c for a fan oven.

Start with granola. This can be made in advance - just keep it in an airtight container so it doesn’t go soft. Place the oats and seeds in a bowl. Add the butter, marmite and pomegranate molasses to a saucepan and melt over a low heat. Once melted pour this over the oats and seeds and mix well. Spread onto a baking try so it is about a 1cm thick and place in the oven for about 10minutes until golden. Check it after 5 minutes and give it a mix so as to not let it burn and to allow it to cook evenly. Once golden, remove from the oven and set aside to cool and become crisp.

For the Jerusalem artichoke mash, get ready a bowl of cold water and a couple of slices of lemon that you have squeezed into the water – vinegar would also work. Peel the artichokes and add to the acidulated water to stop them going brown. Once all the artichokes are peeled, cut them into large dice, about an inch square, place in a pan of salted cold water and bring to a boil. Once boiling cook for about 15minutes or until a knife pierces them easily.

While the Jerusalem artichokes are cooking bring another pan of salted water to a boil. Prepare the cavolo nero by removing about 3 inches of the stem and then cutting the rest of the cabbage into 2cm wide strips.

Once the artichokes are soft, drain well and then place in a blender along with the almond butter. Blend until smooth. Check for seasoning and add some salt depending on taste. Return to a pan and leave to one side.

Next heat a frying pan over a high heat, and add the cabbage to the boiling water. Season the pigeon with salt and once the pan is hot, cook the breasts for 1 minute on each side - essentially keeping them rare. You can cook it for longer if you prefer that, but the longer you cook the drier the meat will become. Take the pigeon from the pan and leave to rest while the cabbage cooks.

Once cooked drain the cabbage, reheat the artichoke puree if needed and then serve with the pigeon breasts and granola.


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